What about freezing this

George Newton said:

Ok, let's look at something someone mentioned in passing:
freezing. I hadn't thought of that.

Take this recipe as is, or make suggestions for adjustments.
I need to make batches and I haven't thought of freezing. I
just don't have a minimum of 1 1/2 hrs to spend like I do
when I make things with multiple veggies.

I'm kind of confused. Is this a soup? None of these things needs to be
cooked for very long, except the beans, which one can buy cooked in a
can or jar.

Quoted message said:

Quoted message said:

1 cup tomato puree
10-12 cloves of garlic liquefied in garbanzo juice.
(no, I don't like garlic)
1 tsp salt

all chopped/processed:
6 med carrots
3 large zucchini
2 large red peppers
2 cups cooked garbanzos (a little smoother than veggies)
1 1/2 lg heads of savoy cabbage.

Can this be frozen uncooked?

yes

Quoted message said:

Frozen cooked sounds like it will be like mush by the time
it's warmed up.

Any suggestions?

i thought everything was pureed anyhow.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

Quoted message said:

Quoted message said:

Ok, let's look at something someone mentioned in passing:
freezing. I hadn't thought of that.

Take this recipe as is, or make suggestions for adjustments.
I need to make batches and I haven't thought of freezing. I
just don't have a minimum of 1 1/2 hrs to spend like I do
when I make things with multiple veggies.

I'm kind of confused. Is this a soup? None of these things needs to be
cooked for very long, except the beans, which one can buy cooked in a
can or jar.

No, it's not soup.

Only one cup of tomato puree, but the garbanzo's - which
I soak/cook myself have about 10oz of liquid with them.

So it's all fine chopped veggies and beans that have
just enough liquid so that it's all moist in the plate.

Quoted message said:

Quoted message said:

Quoted message said:

1 cup tomato puree
10-12 cloves of garlic liquefied in garbanzo juice.
(no, I don't like garlic)
1 tsp salt

all chopped/processed:
6 med carrots
3 large zucchini
2 large red peppers
2 cups cooked garbanzos (a little smoother than veggies)
1 1/2 lg heads of savoy cabbage.

Can this be frozen uncooked?

yes

Quoted message said:

i thought everything was pureed anyhow.

No. Just finely chopped. The beans are almost pureed.

Freezing this uncooked w/beans (beans are cooked) could
work ok you think? (freezing in serving size containers)

--
George Newton

George Newton said:

Quoted message said:

Quoted message said:

Ok, let's look at something someone mentioned in passing:
freezing. I hadn't thought of that.

Take this recipe as is, or make suggestions for adjustments.
I need to make batches and I haven't thought of freezing. I
just don't have a minimum of 1 1/2 hrs to spend like I do
when I make things with multiple veggies.

I'm kind of confused. Is this a soup? None of these things needs to be
cooked for very long, except the beans, which one can buy cooked in a
can or jar.

No, it's not soup.

Only one cup of tomato puree, but the garbanzo's - which
I soak/cook myself have about 10oz of liquid with them.

So it's all fine chopped veggies and beans that have
just enough liquid so that it's all moist in the plate.

Quoted message said:

Quoted message said:

>1 cup tomato puree
>10-12 cloves of garlic liquefied in garbanzo juice.
>(no, I don't like garlic)
>1 tsp salt
>
>all chopped/processed:
>6 med carrots
>3 large zucchini
>2 large red peppers
>2 cups cooked garbanzos (a little smoother than veggies)
>1 1/2 lg heads of savoy cabbage.

Can this be frozen uncooked?

yes

Quoted message said:

i thought everything was pureed anyhow.

No. Just finely chopped. The beans are almost pureed.

Freezing this uncooked w/beans (beans are cooked) could
work ok you think? (freezing in serving size containers)

You'll lose some texture in terms of the beans, but it beats being sick.
I would put a few layers of plastic wrap tight against the actual layer
of food, before I put the top of the container on.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

Quoted message said:

Quoted message said:

Only one cup of tomato puree, but the garbanzo's - which
I soak/cook myself have about 10oz of liquid with them.

So it's all fine chopped veggies and beans that have
just enough liquid so that it's all moist in the plate.

Quoted message said:

>>1 cup tomato puree
>>10-12 cloves of garlic liquefied in garbanzo juice.
>>(no, I don't like garlic)
>>1 tsp salt
>>
>>all chopped/processed:
>>6 med carrots
>>3 large zucchini
>>2 large red peppers
>>2 cups cooked garbanzos (a little smoother than veggies)
>>1 1/2 lg heads of savoy cabbage.
>
>
>Can this be frozen uncooked?
>

yes

Quoted message said:

i thought everything was pureed anyhow.

No. Just finely chopped. The beans are almost pureed.

Freezing this uncooked w/beans (beans are cooked) could
work ok you think? (freezing in serving size containers)

You'll lose some texture in terms of the beans, but it beats being sick.
I would put a few layers of plastic wrap tight against the actual layer
of food, before I put the top of the container on.

Thanks. The beans have already lost all their texture in
the processing.

By the way, I forgot to add that I also include 3 Tbsp
of dried basil.

And last, and perhaps most important, it is eaten with
grated pecorino romano on the top - not mixed in.

--
George Newton

In article <[email hidden]>,

George Newton said:

Ok, let's look at something someone mentioned in passing:
freezing. I hadn't thought of that.

Take this recipe as is, or make suggestions for adjustments.
I need to make batches and I haven't thought of freezing. I
just don't have a minimum of 1 1/2 hrs to spend like I do
when I make things with multiple veggies.

Quoted message said:

1 cup tomato puree
10-12 cloves of garlic liquefied in garbanzo juice.
(no, I don't like garlic)
1 tsp salt

all chopped/processed:
6 med carrots
3 large zucchini
2 large red peppers
2 cups cooked garbanzos (a little smoother than veggies)
1 1/2 lg heads of savoy cabbage.

Can this be frozen uncooked?

Frozen cooked sounds like it will be like mush by the time
it's warmed up.

Any suggestions?

I was with you in the deepfreeze right up until the savoy cabbage. Can
you try a small batch to see how it goes?
--
http://www.jamlady.eboard.com